Sunday, July 25, 2010

What to do with your CSA part 5

Spring Rolls

Spring rolls are a Clark staple during the summer.  I love how tasty these are.  I will also include the Peanut Sauce recipe that really makes these shine.  It's seriously the best sauce I've ever had and now you'll know it too.

Spring Rolls
1 package of spring roll wrappers
fine rice vermicelli noodles, cooked and cooled according to the package instructions
carrots, julienned
cucumbers, peeled, seeded, and julienned
green onions; only use the green parts, julienned
spinach chopped ( I used a custom salad mix that I made at the farmer's market )
cilantro leaves
vege chicken strips ( or real chicken if you prefer )
basil, mint, and purple basil cut into ribbons and mixed in a bowl together
1 bowl of warm water
kitchen towel

Start by soaking the wrapper in the bowl of warm water until softened but still able to keep its shape.  I place on plastic cutting board but you can place onto your clean counter top.  I take my kitchen towel and dab any excess water on the side that faces up.  Now you're ready to fill.

Start with your carrots and cucumber.  Don't put too much and be sure to place on the side closest to you.

Add the spinach (salad mix) and green onions.

Add the cilantro leaves, the basil - mint mixture, and top with a piece of soy chicken.

Add the rice noodles and roll it up like a burrito; tucking in the sides as you roll.  Be sure to place it seam down if you plan on cutting it.  Use a sharp knife and just press down onto the spring roll.  Place the roll onto a platter or plate.  Repeat until you have the desired amount of rolls.  Dip your roll into the peanut sauce before enjoying.

Hoisin-Peanut Dipping Sauce
 I found this recipe in Cooks Illustrated.  I love this sauce

1/4 c hoisin sauce
1/4 c creamy peanut butter ( I use and prefer the extra chunky)
1/4 c water, plus extra as needed
2 Tbsp tomato paste
1 tsp Sriracha
2 tsp vege oil
2 medium garlic cloves, pressed
1 tsp red pepper flakes

Place the vege oil into a pan over med heat.  Once warm, add the garlic and red pepper flakes and cook until the garlic is fragrant.  Add the rest of the ingredients and stir to combine.  Remove from heat and allow to cool.  Add more water if the sauce is too thick.

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